I love me some chicken salad, but not just any chicken salad. I’m pretty picky when it comes to chicken salad. I don’t like pickles, but I don’t want any in my chicken salad, I like onions, but do not put them in my chicken salad, no eggs, no fruit, no nuts. I’m a white meat chicken girl so I typically don’t even order chicken salad out because it could have dark meat in it.
This chicken salad has six ingredients and is the most delicious chicken salad I’ve ever had. Depending on my time limit, I either roast my chicken or cook it in a crockpot. I think that cooking the chicken, drizzled with a little olive oil and sprinkled with salt and pepper gives the best flavor. However, I like cooking it in the crockpot for several hours for maximum tenderness. I prefer these two methods over boiling the chicken…just a personal thing. I think you get the best flavor from bone-in chicken breasts, and I prefer to pick the chicken from the bones after it has cooled slightly rather than chopping my chicken.
This recipe is my “go-to” recipe when I’m taking something to a friend that has had a baby or been sick. If they are the “fruit and nut” chicken salad type just add it on the side.
Tea Room Chicken Salad
- 2 c. mayonnaise
- ¾ c. chopped celery
- 1 tbsp. mustard
- ¼ tsp. poppy seeds
- ½ tsp. salt
- 10 c. cubed cooked chicken
- Cook chicken, cool slightly and shred. Mix all ingredients together and refrigerate.